Southern Pickled Shrimp With Saffron Aioli

Executive chef Lewis Butler of the Center Club Orange County in Costa Mesa, Calif., pairs these tangy pickled shrimp with his pomegranate-tinged version of the Oaks Lily, the official cocktail of Kentucky Oaks races held annually the day before the Kentucky Derby.

In a deep bowl or large canning vessel, alternate layers of shrimp and onion slices until all is used.

In a medium saucepan, combine and boil the sugar, vinegar, water, celery seeds, and bay leaves for 5 minutes until slightly thickened. Let the mixture cool at room temperature or in an ice bath. Once cooled, add the capers, olive oil, tarragon, ground red pepper, and garlic to the mixture.

Pour the entire mixture over the layered shrimp and onions. Cover and refrigerate for at least 6 hours, stirring every couple of hours. Serve the chilled shrimp in pickling jars or a tall, glass serving dish. Serve with the Saffron Aioli for dipping.

In a saucepan over medium heat, combine the white wine and saffron and stir until the saffron dissolves. Reduce the mixture on medium-high heat until about 1 tablespoon remains.

In a blender or food processor, add the garlic, mustard, yolks, and saffron white wine reduction. Blend on low until combined. Slowly add the oils, along with the lemon juice and salt to taste, until combined. Cover and refrigerate until serving.